Elvis Presley Sheet Cake

Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 1 hour
Total Time: ~1 hour 55 minutes
Servings: 12–15
Difficulty: Easy
Cuisine: Southern American

Description

This Elvis Presley Sheet Cake is a sweet tribute to the King of Rock ‘n’ Roll himself, packed with rich flavors Elvis loved. The cake features a soft, moist yellow cake base, topped with a pineapple glaze and finished with a creamy, nutty frosting. Inspired by the King’s love for decadent desserts, this cake combines the sweetness of pineapple with the richness of cream cheese and a sprinkle of nuts for extra crunch. It’s perfect for any Elvis fan or anyone looking for a delicious, unique dessert.

Ingredients

For the Cake:

1 box yellow cake mix (15.25 oz)
Ingredients listed on the box (usually 3 eggs, 1/2 cup vegetable oil, and 1 cup water)
1 can (20 oz) crushed pineapple, undrained
1 cup granulated sugar

For the Frosting:

1 package (8 oz) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts (optional)

Instructions

1. Bake the Cake:

Preheat your oven to 350°F (175°C).
Prepare a 9×13 inch baking dish by greasing it or lining it with parchment paper.
Follow the directions on the yellow cake mix box, mixing together the required ingredients (eggs, oil, and water). Pour the batter into the prepared baking dish.
Bake for about 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool slightly, but not completely.

2. Prepare the Pineapple Topping:

In a saucepan, combine the crushed pineapple (with juice) and granulated sugar over medium heat.
Bring to a simmer and cook for 2–3 minutes, allowing the mixture to thicken slightly.
Using a fork or skewer, poke holes in the warm cake all over. Pour the warm pineapple mixture over the cake.
Let the cake cool completely at room temperature.

3. Make the Cream Cheese Frosting:

In a mixing bowl, beat together the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, until the frosting is thick and creamy.
Stir in vanilla extract and fold in the chopped pecans (or walnuts).

4. Frost the Cake:

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
Optionally, sprinkle extra nuts on top for garnish.

5. Chill and Serve:

Refrigerate the cake for at least 1 hour before serving to allow the flavors to set and the frosting to firm up.
Slice and serve chilled or at room temperature.

Tips & Variations

Want more flavor? Add a dash of cinnamon or nutmeg to the pineapple topping.
Nut-free version: Omit the nuts or replace them with toasted coconut flakes for a different texture.
Lighter version: Use reduced-fat cream cheese and a little less powdered sugar for a lighter take.
Make ahead: You can prepare this cake in advance and store it in the fridge for up to 5 days.

Serving Suggestions

Perfect Pairings: Serve with coffee, tea, or a scoop of vanilla ice cream for an extra indulgent treat.
Wine Pairing: A glass of sweet Riesling or a chilled Rosé will complement the sweetness of this cake.